WHOLE GRAIN PORRIDGE – Great for maintaining regularity
1 Tbsp. large flake oats
1 Tbsp. whole rye
1 Tbsp. flax seed
1 Tbsp. wheat berries
1 Tbsp. millet
1 Tbsp. whole barley
1 Tbsp. raisins
(Other grains I add are kamut, spelt, quinoa, and amaranth)
This is the ancient recipe as I got it handed down from 93 year old grandma Violet.
Soak all grains overnight with lots of water to cover. In the morning, boil grain mix for 5-10 minutes with water, but don’t let it get too dry. Turn off the heat and let stand for 20-30 minutes. If desired, add a pinch of Celtic sea salt. Chew well.
Helpful Tips:
1. Measure out 1 cup of each of each grain and store the large mix in a glass or heavy plastic bucket with a lid. Mix well. Scoop out ½ cup per serving, let it soak overnight, and cook it up in the morning. It makes a crunchy, satisfying breakfast.
2. Add a cut up apple or seasonal berries to the porridge after it has cooked. So tasty!
3. Put left over porridge grains in soup. It tastes great, and adds whole nutrition.
